3cupsyoung wild greenslambs quarters, young dandelion leaves, chickweed and/or spinach and kale.
½cupsun-dried tomatoes in oil; you could also use cherry tomatoes
1/3cuptoasted walnuts or pine nuts
½cupgrated Parmesan or Asiago cheese
Saltpepper, red pepper flakes, thyme and fresh basil to taste.
You can also add cooked chicken or seafood
Cook garlic, shallots in olive oil until softened, add greens and cook until wilted.
Add pasta, tomatoes, nuts, and seasonings and heat through. Add more oil or water if needed.
Serve topped with cheese.
Generously serves 2.
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